Bone Broth


2 lbs. Buffalo Bones

2 Carrot (peeled and chopped)

1 Yellow Onion (diced)

2 stalks Celery (chopped)

2 bulbs Garlic

1 tbsp. Apple Cider Vinegar

1 tsp Sea Salt

1 tsp Cayenne

1 tsp Turmeric

1 tsp Black Pepper

8 cups Water


  1. Place the bones in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.

  2. After 12 hours, strain the broth through a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of fat that forms on the top and discard or save it for future cooking. Freeze broth until ready to use.

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